Oil and Vinegar Potato Salad

I came across this recipe in my July 2009 bon appetit and thought it would be the perfect side for my smoked ribs and I was right. I'm usually not a fan of potato salad made with vinegar, but this is a keeper. The recipe called for Yukon gold potatoes, but my store did not have them, so I used red. I also added some stone ground mustard to the olive oil for a little extra flavor. The salad is also good cold, but better served the same day.

Oil and Vinegar Potato Salad

Serves 4 to 6

1 1/2 lbs. red potatoes, unpeeled

1/4 cup red wine vinegar

1/2 tsp. sugar

1/2 small red onion, very thinly sliced

1/4 cup extra-virgin olive oil

2 Tbsp. chopped fresh Italian parsley

1 Tbsp. stone ground mustard

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then into 1/3-inch slices.

Place warm potatoes in large bowl. Stir vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.

Mix oil and mustard. Add with parsley to potatoes. Toss well and let marinate about 20 minutes and up to 2 hours at room temperature.